Junior Sous Chef - Dome

Company Description#BeLimitlessWe are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESSJob DescriptionScope and ObjectivesThis position is responsible for assisting in supervising the overall kitchen operations, ensuring maximum guest satisfaction through planning, organizing, directing & controlling the kitchen operation & administration. Ensuring all standards as set by the hotel & regulated by local authorities, as well as all hygiene, cost control systems are followed & maintained. At the same time to work closely with F&B & other operational departments.Primary ResponsibilitiesAssign in detail, specific duties to all employees under your supervision & instruct them in their work, in order to manage the daily kitchen operation, quality control & food hygieneEnsuring creative menu planning, all recipes & product yields are accurately costed, reviewed regularly, as well as MEP is done according to recipes, portion control & waste minimizationEnsure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy & forecastsTo work in close conjunction with the F&B manager and respective & teams, to create a yearly marketing Plan for the outletCheck the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set outInteracts with guests to obtain feedback on product quality and service levelsResponds to and handles guest problems and complaints & reports always to seniorMake recommendations to the Chef de Cuisine regarding succession planningProvides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish platingLeading by example on all hygiene requirements (safe personal hygiene and sanitary food-handling practices, labelling and FIFO/FEFO practices)Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of foodTo be aware of all financial budgets and goalsEnsure that all safety, health, security and loss control policies and procedures and Government legislation are adhered toTeam ManagementManage & provide leadership to all subordinate such as cdp, commis as well as stewarding & ensure adherence to all company and hotel policies and procedures at all timesProject a positive and motivated attitude amongst all colleagues & conduct regular team meetings where active attendance is keyEnsure positive & constructive feedback on work performance is given very regular in fair manner to encourage a positive & eager environmentLearn to coach and counsel employees in a timely manner, in accordance with company policies, don't hesitate to involve seniors in order for best level outcome & always keep following up onIdentify strengths and weaknesses, take personal interest of each team mate & provide timely feedback on very regular baseEnsure that weekly work schedules are administered in anticipation of business levels, operating budgets and service standards, furthermore that public holiday & annual leave planners are very proactive & regularly reviewed in order to avoid extensive accrual & all are file correctly as per standards set by hotel and local authoritiesOther ResponsibilitiesFollow guidelines provided in colleague handbookSet example to others on personal hygiene and cleanliness on and off dutyPerform other reasonable duties assigned by seniorAcquire culinary knowledge and skills to grow and become chef de cuisineInterface the needs/requirements of other departments with the kitchen: chefs office, engineering, food & beverage, security, finance, talent & culture, stewarding and food safety hygieneAttend all briefings, meetings and trainings as assigned by managementQualificationsProfileKnowledge And ExperienceBasic & local necessary food hygiene certificatesRelevant culinary school or college diploma, preferredMinimum of 3-5 years relevant experience in similar culinary management position, preferably in similar operations styleStrong working knowledge with computer, ms office, procurement & requisition moduleKnowledge of labour laws and visa requirements in DohaGood reading, writing and oral proficiency in English languageAbility to speak other languages & basic understanding of local languages will be an advantageCompetenciesStrong leadership & interpersonal skills with ability to communicate with all levels of employeesService oriented with an eye for details, able to work well in stressful & high-pressure situations & take quick decisionsAbility to work effectively and contribute in a teamGood presentation and influencing skillsMulticultural awareness and able to work with people from diverse culturesFlexible and able to embrace and respond to change effectivelyAbility to work independently and has good initiative under dynamic environmentSelf-motivated, energetic, team player able to reflect on to his teamHungry to learn and apply in operation in order to grow

#J-18808-Ljbffr Assistance